Pan Fried Pork Chops and Creamy Mushroom Rice
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- boneless (thick cut) pork chops
- vegetable oil (enough to coat the bottom of the pan)
- garlic powder
- onion powder
- black pepper
- cavenders greek seasoning
- 2 c
- any kind of rice (i use white)
- 4 c
- 2 can(s)
- campbells cream of mushroom soup (standard size cans)
- 1/2 can(s)
- milk (this is optional-see directions below)
1In a medium to large skillet (depending on size and number of pork chops) preheat the oil.
2Season both sides of each pork chop to taste with each of the seasonings. Over medium brown the pork chops until each side is golden (watch them carefully as they burn quickly).
3When each chop is browned on both sides, add enough water to the bottom of the pan (I pour between the chops) and cover the pan. Don't use too much water as it will wash the seasonings off the meat. Reduce heat to low. This steams the chops, cooking them without burning. NOTE: you will still need to turn them and rotate them and watch the water in the pan. You don't want to dry out the pan and burn your chops.
4While the chops are cooking (usually only take about 8 minutes or so so watch them carefully or else they dry out), add rice and water to the pan and cook according to the package directions. You can use minute or instant rice if you would prefer or a rice cooker will also work.
5When the rice is done and the pork chops are cooked, remove the chops from the pan and pour your cooked rice into the pork chop pan. You want all of the seasonings and drippings from the meat so don't pour that out. Stir the seasoning mixture and rice together and add the two cans of mushroom soup. The rice should be creamy so if it's looking dry, add 1/4 can(I use the empty soup can) of milk at a time until the rice mix is creamy-not watery. Heat until rice and sauce are hot. Serve with your favorite veggie. Enjoy!